I love spaetzle, the little Teutonic dumplings we most associate with dishes like weinerschnitzel or sauerbraten.
While you can make them with a colander, a coarse plate on a food mill or potato ricer, a cheese grater or even by flicking the batter off a board by hand, by far the best way to make spaetzle is to spend the $15 and get a spaetzle maker. You’ll not only thank me for making the process so easy, you’ll find yourself making a lot of spaetzle.
This is a pretty standard recipe for spaetzle, only I add some acorn flour to the mix to make them earthier, nuttier and generally more rustic; I think they go better with wild game that way.
While there are a few online sources for acorn flour, you pretty much have to make it yourself — here are instructions on how to make acorn flour. That said, you can buy chestnut flour from specialty stores, or online. In a pinch, you could use spelt, rye or barley flour and get a similar effect.
- 1/2 cup acorn or chestnut flour
- 1 1/2 cups regular or whole wheat flour
- 1 teaspoon kosher salt
- 2 eggs
- 1/4 cup milk
- Whisk together the two flours and salt in a large bowl. Whisk the milk and eggs together in another bowl. Pour the wet ingredients into the flour and mix well with a fork until you get a sticky batter.
- Cover and let this sit on the counter for at least 30 minutes, to allow the flours to hydrate.
- Bring a large pot of salty water to a boil. Using a spaetzle maker, a coarse grater, colander or other device with large holes, drop the spaetzle dough into the water in little bits. Boil for 2-3 minutes after they all rise to the surface.
- If you are eating them now, they’re ready. To hold for up to a day or so, plunge the spaetzle into a large bowl of ice water to stop the cooking. Drain and toss with a little oil, then set out on a sheet pan for up to a few hours, or in a covered container for a day or two.
Ahhhh…. We adore Spaetzle and look forward to eating it several times during fall and winter. Our relatives Axel and Irma taught us how to make it by hand using a cutting board and knife. Wish I’d taken a video of that training- sloppy fun! You’re definitely correct about purchasing a spaetzle maker.
Spaetzle is also really good with bread crumbs toasted in butter and then poured over the spaetzle, but I particularly like it that way only with minced onions in there for good measure. Yummy.
I am going to have to start looking for a good bunch of oak trees- don’t have any near here, but they are in the area…
I had always heard acorns weren’t really edible, until I started reading your blog. What about horse chestnuts, which are also high in tannin and mostly considered inedible, though one or two places said “without intensive processing”. Have you ever tried your leaching process on horse chestnuts? We have them all over in Colorado, and I would love to use the big glossy nuts for something useful. Thanks.